Ingredients
Tempeh and Marinade
- 8 ounces gluten-free plain tempeh
- ½ cup Gluten-Free BBQ sauce (or Nightshade-Free BBQ sauce)
- 1 Tablespoon apple cider vinegar or lemon juice
- 2 Tablespoons olive oil or avocado oil
- ½ to 1 teaspoons smoked paprika, to taste
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 1–2 Tablespoons water (to thin, if needed)
- Optional: 1 Tablespoon honey or maple syrup (if using unsweetened BBQ sauce)
Quinoa
- ½ to ⅔ cup uncooked quinoa (yields about 1 ¼ to 1 ½ cups cooked quinoa)
- 1 to 1 ⅓ cups water
Salad
- 4–5 cups mixed greens or shredded salad mix (such as romaine or Italian blend)
- ½ cup tomatoes (cherry or Roma), sliced
- ½–⅔ cup corn (grilled or canned, drained)
- ¼ cup shallot or red onion, thinly sliced
- ¼ cup shredded carrots (omit if the salad mix contains carrots)
- ¼ cup avocado, diced
- ¼ cup dairy-free ranch or creamy dressing of choice
- ¼ cup fresh cilantro, chopped
Optional Toppings
- Crushed tortilla chips or toasted pumpkin seeds for crunch
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the BBQ sauce, apple cider vinegar, olive oil, smoked paprika, garlic powder, black pepper, and water (if needed to thin). Add honey or maple syrup if using an unsweetened BBQ sauce to balance flavors.
- Marinate the Tempeh: Toss the tempeh in the marinade, ensuring each piece is fully coated. Cover and let it marinate for at least 30 minutes, or refrigerate overnight for a deeper flavor infusion.
- Cook the Tempeh: Choose your preferred method. For baking, preheat the oven to 375°F, arrange the tempeh on a lined baking sheet, and bake for 20–25 minutes, flipping halfway through. For extra crispiness, increase the oven to 400°F for the final 2 minutes. For pan-frying, heat a small amount of oil in a skillet over medium heat and cook the tempeh for 3–4 minutes per side until golden brown and slightly crispy.
- Cook the Quinoa: In a small saucepan, bring the water to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 12–15 minutes until the liquid is absorbed.
- Rest the Quinoa: Remove the saucepan from heat and let it sit, covered, for 5 minutes. Fluff the quinoa gently with a fork to separate the grains.
- Assemble the Salad: In a large bowl, combine the mixed greens, cooked quinoa, BBQ tempeh, tomatoes, corn, shallot or red onion, and shredded carrots. Drizzle with your choice of dairy-free ranch or creamy dressing and toss gently to combine.
- Add Final Toppings: Top the salad with diced avocado, fresh cilantro, and optional crushed tortilla chips or toasted pumpkin seeds to add crunch and texture.
- Serve: Serve the salad immediately for optimal freshness and flavor. Refrigerate leftovers in an airtight container for up to 2 days.
Notes
- Marinate the tempeh overnight for enhanced flavor absorption.
- If you prefer a smokier flavor, adjust the smoked paprika to your taste.
- Use nightshade-free BBQ sauce to make this recipe suitable for those avoiding nightshades.
- Omit shredded carrots if your salad mix already contains them to avoid redundancy.
- Leftover salad can be stored in the refrigerator for up to 2 days; add avocado fresh when serving to prevent browning.
- For a vegan option, ensure the BBQ sauce and dressing are vegan-friendly.
- You can substitute quinoa with another grain like farro or couscous if preferred but adjust cooking times accordingly.
- Prep Time: 40 minutes
- Cook Time: 42 minutes
- Category: Side-Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
